TW202241270A - 組織狀植物性蛋白素材及其製造方法、肉替代素材 - Google Patents

組織狀植物性蛋白素材及其製造方法、肉替代素材 Download PDF

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Publication number
TW202241270A
TW202241270A TW111103952A TW111103952A TW202241270A TW 202241270 A TW202241270 A TW 202241270A TW 111103952 A TW111103952 A TW 111103952A TW 111103952 A TW111103952 A TW 111103952A TW 202241270 A TW202241270 A TW 202241270A
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TW
Taiwan
Prior art keywords
lactones
meat
protein
protein material
weight
Prior art date
Application number
TW111103952A
Other languages
English (en)
Chinese (zh)
Inventor
橋本修造
城谷直紀
Original Assignee
日商不二製油集團控股股份有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日商不二製油集團控股股份有限公司 filed Critical 日商不二製油集團控股股份有限公司
Publication of TW202241270A publication Critical patent/TW202241270A/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/16—Extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Peptides Or Proteins (AREA)
TW111103952A 2021-03-30 2022-01-28 組織狀植物性蛋白素材及其製造方法、肉替代素材 TW202241270A (zh)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021-057016 2021-03-30
JP2021057016 2021-03-30

Publications (1)

Publication Number Publication Date
TW202241270A true TW202241270A (zh) 2022-11-01

Family

ID=83459023

Family Applications (1)

Application Number Title Priority Date Filing Date
TW111103952A TW202241270A (zh) 2021-03-30 2022-01-28 組織狀植物性蛋白素材及其製造方法、肉替代素材

Country Status (9)

Country Link
US (1) US20240156128A1 (https=)
EP (1) EP4316259A1 (https=)
JP (2) JPWO2022209898A1 (https=)
KR (1) KR20230162780A (https=)
CN (1) CN117062536A (https=)
AU (1) AU2022247927A1 (https=)
CA (1) CA3212766A1 (https=)
TW (1) TW202241270A (https=)
WO (1) WO2022209898A1 (https=)

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3479342B2 (ja) 1994-06-07 2003-12-15 ニッカウヰスキー株式会社 γ−ドデカラクトン及びγ−デカラクトンを含有する液体組成物の製造方法
JP4020444B2 (ja) * 1996-01-05 2007-12-12 ニッカウヰスキー株式会社 γ−ラクトンを含有する液体組成物の製造方法
US6368835B1 (en) * 1998-05-29 2002-04-09 Kyowa Hakko Kogyo Co., Ltd. Process for producing a lactone using corynebacterium sp. NK-1 (FERM BP-6329)
JP4797893B2 (ja) * 2006-09-08 2011-10-19 味の素株式会社 畜肉及び魚肉を使用しないハンバーグ様食品の製造方法
JPWO2009113655A1 (ja) * 2008-03-13 2011-07-21 日清オイリオグループ株式会社 全脂大豆粉含有組成物、及び卵代替組成物
JP5190563B1 (ja) * 2011-08-31 2013-04-24 株式会社Ｊ−オイルミルズ 油中水型油脂組成物及びその製造方法
JP6759103B2 (ja) 2014-03-31 2020-09-23 インポッシブル フーズ インコーポレイテッド ひき肉レプリカ
JP5794373B1 (ja) 2014-10-28 2015-10-14 不二製油株式会社 肉様食感の強い組織状大豆蛋白質素材
CN106659189B (zh) * 2014-06-10 2023-08-25 不二制油集团控股株式会社 肉般的食感强烈的组织状大豆蛋白质原材料
JP2015231350A (ja) * 2014-06-10 2015-12-24 不二製油グループ本社株式会社 肉様食感の強い組織状大豆蛋白質素材
CN109310129B (zh) * 2015-07-21 2022-11-01 泰宝美客株式会社 新型发酵调味料组合物
US11166477B2 (en) * 2016-04-14 2021-11-09 Mycotechnology, Inc. Myceliated vegetable protein and food compositions comprising same
JP7381213B2 (ja) * 2019-03-25 2023-11-15 テーブルマーク株式会社 イソ吉草酸を含有する発酵調味料組成物の製造方法
MX2022001276A (es) * 2019-07-31 2022-05-03 Sodima Proteina vegetal modulada.
US20250261673A1 (en) * 2020-09-17 2025-08-21 International Flavors & Fragrances, Inc. Natural lactones and hydroxy fatty acids and methods of making same

Also Published As

Publication number Publication date
WO2022209898A1 (ja) 2022-10-06
US20240156128A1 (en) 2024-05-16
KR20230162780A (ko) 2023-11-28
AU2022247927A1 (en) 2023-10-05
JPWO2022209898A1 (https=) 2022-10-06
CA3212766A1 (en) 2022-10-06
JP2026026431A (ja) 2026-02-16
EP4316259A1 (en) 2024-02-07
CN117062536A (zh) 2023-11-14

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